Anna and I completed our second recipe test this month at my apartment with a mexican theme. We made baked Chicken and Spinach taquitos, Easy Cheesy Mexican Cornbread, and Puff Pastry Blueberry Blossoms. They were all delicious! I’ll make them all again- and substitute cherry for the blueberries. 🙂
The cast of characters for the Baked Chicken and Spinach Taquitos:
The cast of characters for the Easy Cheesy Mexican Cornbread:
The cast of characters for the Puff Pastry Blueberry Blossoms:
Pinch up two sides, but leave two of them open:
Add the egg wash and raw sugar on top:
Preparing the taquitos:
When you’ve run out of all spoons in the preparations don’t worry, use a ladle!
The finished dinner, SO TASTY!!!!
Check out the recipes:
Baked chicken and spinach TAQUITOS
- 1 pound boneless, skinless Chicken Thighs (about 4)
- 16 ounces Beer (or chicken broth)
- 2 cups Water
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon ground Cumin
- 1 teaspoon Chili Powder
- 1 Jalapeno Pepper, minced
- 3 cups Baby Spinach, chopped
- 5 burrito-size Flour Tortillas (9 inches)
- 6 ounces Queso Quesadilla or other melting cheese, shredded
- 1 tablespoon Olive Oil, or cooking spray
- Salsa, for serving
- Preheat the oven to 450*F.
- Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
- Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
- Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
- Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.
Easy cheesy mexican cornbread
1 package (8.5 oz) Corn Muffin Mix
1/3 cup Mexican Crema
1 can (4 oz) diced green chile peppers
1/2 cup Mexican cheese blend
Preheat oven to 400 degrees F. Grease 8-inch cake pan. Blend muffin mix, egg, crema, and green chiles. Batter will be slightly lumpy. Pour into cake pan and top with cheese. Bake for 15-20 minutes or until golden brown.
PUFF PASTRY BLUEBERRY BLOSSOMS
Cut your sheet of puff pastry into squares. I cut down the 3 vertical marks that are previously there. I was left with 3 strips. I cut each strip into 3 squares. They are not perfectly square, but that’s o.k! You can make yours larger if you like. Take one of your squares and place 1 tablespoon of filling in the center. Don’t use more than that, or you will have a mess.
Pull the corners of the pastry up to center and pinch them together. Leave two little vents open, pinch two closed.
Lay the blossoms on a parchment lined baking sheet. Brush with egg wash. Sprinkle raw sugar over the pastry.
Bake at 375 degrees until very golden, 15 to 20 minutes. Don’t worry if a bit of your filling runs out, you can take a knife and push it right back in.
Prepare the glaze while the blossoms are baking. 1 C powdered sugar, 1 tsp. vanilla, 1- 12 Tablespoon milk or orange juice.
Once the blossoms have finished baking glaze them while they are still warm.
You could also make cherry blossoms, apple, etc.